Like it or not, the pandemic has for the most part slowed things down for everyone. But that doesn't mean everything has to be doom & gloom. Amidst all the present chaos, a few interesting articles have popped up on how the forced slow-down has enabled people to reconnect with loved ones.
At the KAAPI HQ, now a typical morning ritual involves making an elaborate breakfast from scratch. Needless to say it is a great family bonding exercise that definitely doesn't seem forced!
Set or 'Thattu' Doshas, the fluffy relatives of the crispy dosas, are more common in Kerala. We've had a lot of folks ask for the recipe following the instagram post and here is the recipe to the dosha and the rustic easy peasy Tomato Chutney that you can whip up to go along with it. And that when paired with steaming hot Indian Filter Coffee, EPIC! Enough said, let's get down to it,
~ Dosa / Dosha Batter Recipe ~
Depending on how you like your style of dosa or how you intend to finally make it, the ratio of rice & dals (lentils) can be varied. There are heaps of variations and this one here is a lentil heavy batter my family loves.
1 cup white rice (specifically this time we used Sona Masoori)
1 cup urad dal (split black gram)
1/2 toor dal
1/2 chana dal (split chickpea)
1 tsp fenugreek seeds.
Wash the rice & dals & soak them (with fenugreek seeds) in enough water for a couple of hours. Then blitz together with just enough water to make it a medium stiff batter.
Transfer the batter into a container, cover with cloth (optional) and leave on the kitchen bench to ferment (usually 12-24 hours is plenty if the ambient room temperature isn't too cold).
Lentil heavy batter will not rise as much as rice heavy batters, but there will be a noticeable fermented smell and bubbling once it's ready. Refrigerate if not using immediately and/or is happy with the level of ferment.
Before making doshas, add salt (to taste) & more water to the batter to achieve a medium thick batter consistency.
Make sure your dosha pan is set on a high flame and is screaming hot before you pour the batter. Pour a small ladle of batter into the pan and wait till it sets. Ideally you shouldn't even need any oil to flip the dosha. But feel free to grease the pan or trickle some oil/ghee on the dosha.
~ 🍅 Tomato Chutney Recipe ~ for two
150g canned tomatoes
1 small brown onion cubed
1/4 cup dessicated coconut (use fresh if you have it; desiccated does the job just fine)
1.5 tsp Kashmiri chilli powder
Add all the above into a pan set on a slow flame.
Let it stew for 10-15 or until mushy.
Allow to cool down and blitz together in a blender until smooth.
Remove the chutney into a serving bowl.
~Tempering~ (for the oomph!)
Crack mustard seeds in coconut oil, after they splutter, turn off the flame and add curry leaves. Add this to the chutney.
NOTES:
On Indian Dals - A simple google search of the Indian dal names or a browse at the Indian grocers should set you up with what you need. You can always substitute these with other readily available lentils - I sometimes use moong dal, yellow split or red lentils for a change or to substitute toor dal.
On Fermentation - During winter, it helps to leave the batter to ferment inside a (fan forced) oven with just the oven light turned on, this usually generates enough warmth to aid fermentation.
That's it. Can't get simpler. Enjoy, stay safe & sane folks!
**fist bump**
Like the recipe? Don't be selfish, please share with your loved ones ;)